I got the idea from this from Jerusalem: A Cookbook. Their version includes buttermilk, which they say is not traditional but sounds good to me, as I love buttermilk based dishes. Alas, I had no buttermilk so made do with a more traditional rendition, using lemon juice, olive oil and parsley. Some recipes call for mint. I actually did have a little bit of sumac to top it off, but it would be good without it. It’s a great little side dish to go with or on top of falafels.
I just mixed it up to taste.
Israeli Salad | Arabic Salad | Fattoush Salad
- red onions
- green onions
- red pepper
- olive oil
- lemon juice
- Chop everything up and put in a bowl.
- Use about a 2:1 ratio of olive oil to lemon juice. You don't need to mix it up ahead of time. Just pour each onto the salad. Sprinkle with salt and mix everything together.
- Sprinkle with sumac.